Across the horizon: the rising sun and endless possibilities
 
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STUDYWORLD STUDYNOTES:

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STUDYWORLD REPORTS & ESSAYS

RESEARCH AND IDEA DATABASE




Oakwood Publishing Company:

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Windows on the World.... 212-524-7011
One World Trade Center - 107th Floor, New York, NY 10048-0202

Cuisine: Price Range: Expensive ($31-$50) Neighborhood: Downtown
Ambiance: Modern, Smoking Accommodations, View Attire: Jacket Required

Restaurant Description:Windows on the World has an open window onto a vast market basket of abundance brought daily from around the globe to New York - the restaurant capital of the world. The boundless landscapes seen from the towers inspired the thinking and planning of the menus. The goal is to produce the best of the best for three world-class restaurants and catering operations. It flows naturally that the world's tallest restaurant would have the highest standards in everything it attempts, from the purchasing of the ingredients and the skills of the chefs, to the service and presentation on the plate. The kitchen's world-view is through an open window onto the most sensational dishes from around the globe. From Window's panorama, you can taste the world.

Additional Restaurant Features


 SPECIAL EVENTS


First Courses

* A World-View of Seafood

Oysters on ice from both coasts, chilled lobster,

periwinkles and other seasonal shellfish.

Plus an array of dipping sauces.

for two....35.00

for four....50.00

for six....65.00

* A Crystal Service of Caviar

beluga....32.50

osetra....26.00

sevruga....20.00

* A Roasted Foie Gras, Glazed in Sauternes

The most extraordinary of celebration dishes,

served as a course for the whole table

accompanied by a galatte of pears & potatoes.

for three....45.00

for four or five....65.00

for six to eight....95.00

COLD

Marinated mahi mahi &

Japanese seaweed salad

9.25

Assorted oysters or clams

13.50

Lumb crabmeat & avocado

with pink grapefruit salsa

13.50

Carpaccio of house-cured beef,

melon salad

9.50

Chilled Gulf Shrimp,

ceviche vinaigrette

12.50

Terrine of foie gras, for two,

mesclun in truffle oil

35.00

Harlequin tomato salad

with basil

8.00

Cold lobster minestrone,

basil oil

7.50

HOT

Asparagus ravioli

with fresh morels

13.00

Warm smoked salmon,

smoked potatoes vinaigrette

12.50

Caramelized softshell crab,

light curry sauce

9.50

Foie gras "french toast"

16.00

Shrimp & artichoke saute

14.00

Grilled lobster sausage,

fava beans & tomato

11.50


Portabello mushroom

filled with snails in

green garlic butter

16.00

Asian seafood broth,

crab dumpling

7.50

Main Courses

* A Silver Pot of Seafood in Ginger Broth

Found by our French chef on a sojourn in

the Orient

35.00

* Shrimp Scandia

Grilled on skewers, sauced with creme fraiche,

Aquavit & caviar. A recipe we discovered in

a Danish hamlet

28.50

* Squab Roasted in a Crust of Salt

A flaymboyant cooking method

popular among chefs in Barcelona

32.50

* Veal Shank "Tres Migueles"

A whole shank sealed in parchment with

cumin, garlic & other Mexican aromatics,

then roasted in its own juices. For two.

30.00 p.p

Broiled Atlantic Cold

with salt cold ravioli,

herb sauce Antiboise

25.00

Crisp Skin Salmon

on toasted angel hair pasta,

saffron aioli

26.00

Freshwater Pike

pineapple, shittake mushrooms,

& coconut cream sauce

26.00

Lobster in Green Sauce

on a bed of white

clam risotto

32.50

Whole Roasted Sea Bass

flamed over fennel,

pernod cream

27.50

A Main Course of Vegetables & Grains

with b'stilla of vegetables

& preserved lemon

22.50

Roasted Rabbit

boneless, on crisp polenta,

topped with a "crown roast"

of rabbit, rosemary

25.00

Roasted Chicken Monteverde

packed with spring herbs

25.00

Crisp Duck for Two

kumquats bigrade

26.00 p.p

Rack of Lamb

"The Statue of Liberty"

lamb - stuffed grape leaves,

minted natural juices

32.00

Grilled on Wood

please select a vegetable

Swordfish

marinated in rosemary

28.50

Salmon

with orange & olive butter

26.00

Filet Mignon

green peppercorn sauce or plain

28.50

New York Sirloin

red wine sauce

30.00

Veal Chop

in pesto crumbs

32.00

Two Pound Lobster

35.00

Vegetable Preparations

supporting local farmers

each 7.50

Mashed potatoes

Vegetable couscous

Fricassee of wile mushrooms

Croquette of mixed grains & vegetables

Spinach, creamed or sauteed

Risotto of asparagus & other seasonals

Casserole of summer vegetables au pistou

Steamed asparagus

Polenta with ragout of vegetables

An Assortment as a Main Course

21.00

Salad of baby greens

7/96


Additional Restaurant Features
Restaurant Hours:Lunch, Dinner
Kitchen Closes:11:30PM
Days Closed:None
Seating Capacity:240
Propietor/Maitre D':Joe Baum/ David Emil - Proprietors
Cuisine Options:Vegetarian Offered, Dietetic Offered
Parking Facilities:Valet
Parking Location Adjacent:Across West Street
Other Notes:Wheelchair Access, Near a Subway
Accepted Credit Cards:Cash, Mastercard, Visa, AMEX, Diners Club
Chef Name:Philippe Feret

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